Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Nutritional baking cake

A nutrition and pastry technology, applied in baking, baked food, dough processing and other directions, can solve the problems of single nutrition and health care function, incomplete nutritional value, high fat content, rich raw materials, elimination of toxins in the body, and rich nutrition. Effect

Inactive Publication Date: 2016-10-26
BENGBU LAOWANTONG FOOD FACTORY
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, while people are pursuing a convenient and convenient life, the nutritional value of their cakes has attracted more and more attention from people; traditional middle and low-grade cakes have been favored by people due to factors such as high fat content, high sugar content, and incomplete nutritional value. Rejected, with the development of society and economic progress, more and more people begin to pay attention to health care, advocating the enhancement of natural food awareness, and more people choose to eat functional food for health care, so various functional foods Bakery food is born from business operations, but some of the existing nutritious cakes have a bad taste, single nutritional and health functions, and are difficult to be accepted by people

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nutritional baking cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A nutritious baked pastry, made from the following raw materials in parts by weight: 180 parts of glutinous rice flour, 35 parts of nutritional powder, 40 parts of carrot, 9 parts of peanut oil, 1.5 parts of black herb, 1.0 part of Chinese toon seed, 1 part of lemon balm, jellyfish 2.5 parts of skin, 1.5 parts of bamboo lees, 50 parts of eggs, 12 parts of milk, 8 parts of honey, 1 part of auxiliary agent, 6 parts of butter.

[0024] The auxiliary agent is prepared by mixing citric acid and baking soda in a mass ratio of 2:1.

[0025] The nutritional powder is made of the following raw materials in parts by weight: 15 parts of guava, 30 parts of fig, 1 part of α-amylase, 1 part of β-amylase, 2 parts of lipase and 2 parts of protease;

[0026] The extraction steps of the nutritional powder are as follows:

[0027] (1) Wash guava and figs, cut into 1cm 3 block, dried to a water content of 5-7%, crushed to a particle size of 30-40 μm and crushed to obtain a dry powder;

...

Embodiment 2

[0040] The difference between embodiment 2 and embodiment 1 is that the parts by weight of raw materials in the nutritious baked cake are different, and other conditions are the same.

[0041] A nutritious baked pastry, made of the following raw materials in parts by weight: 200 parts of glutinous rice flour, 30 parts of nutritional powder, 35 parts of carrot, 6 parts of peanut oil, 1.5 parts of ebony, 0.8 part of Chinese toon seed, 1 part of lemon balm, jellyfish 2.5 parts of skin, 0.8 parts of bamboo lees, 45 parts of eggs, 8 parts of milk, 5 parts of honey, 1 part of auxiliary agent, and 5 parts of butter.

Embodiment 3

[0043]The difference between embodiment 3 and embodiment 1 is that the parts by weight of raw materials in the nutritious baked cake are different, and other conditions are the same.

[0044] A nutritious baked pastry, made from the following raw materials in parts by weight: 185 parts of glutinous rice flour, 33 parts of nutritional powder, 35 parts of carrot, 9 parts of peanut oil, 1.5 parts of black herb, 1.0 part of Chinese toon seed, 2 parts of lemon balm, jellyfish 2.5 parts of skin, 1.5 parts of bamboo lees, 42 parts of eggs, 12 parts of milk, 5 parts of honey, 1 part of auxiliary agent, 5 parts of butter.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a nutritional baking cake. The nutritional baking cake is prepared from the following raw materials in parts by weight: 180-200 parts of glutinous rice flour, 30-35 parts of nutritional powder, 35-40 parts of carrots, 6-9 parts of peanut oil, 1.2-1.5 parts of radix linderae, 0.6-1.0 part of Chinese toona fruit, 1-2 parts of melissa officinalis, 1.8-2.5 parts of salted jellyfish body, 0.8-1.5 parts of bamboo juice, 42-50 parts of eggs, 8-12 parts of milk, 5-8 parts of honey, 1-2 parts of an adjuvant and 5-6 parts of butter. The provided cakes are rich in raw materials, fragrant, sweet and tasty, unique in mouthfeel, balanced in nutrition, easy for absorption, and low in fat and sugar, have functions of clearing heat and removing fire, delaying aging, promoting fat metabolism, reducing the harms on human body by trans fatty acids, and at the same time reducing the probability occurrence of obesity, and are free of any additives, safe and healthy in consumption, and ideal nutritional food for consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nutritious baked pastry. Background technique [0002] Pastry is a kind of food. It is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., and is equipped with various auxiliary materials, fillings and seasonings. It is processed by frying and other methods. There are various varieties of cakes, and moon cakes, cakes, shortbread, etc. all belong to cakes. At present, while people are pursuing a convenient and convenient life, the nutritional value of their cakes has attracted more and more attention from people; traditional middle and low-grade cakes have been favored by people due to factors such as high fat content, high sugar content, and incomplete nutritional value. Rejected, with the development of society and economic progress, more and more people begin to pay attention to health care, advocating the enhancement of natural food awareness, and more...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com